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Classic Chocolate Yule Log Cake (Bûche de Noël)

A cross-section of a delicious chocolate yule log cake showing the dark sponge rolled with white cream filling.
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A guide to making a traditional chocolate Yule Log Cake, featuring a light sponge, creamy filling, and realistic chocolate bark texture for a stunning holiday centerpiece.

Ingredients

Scale
  • 6 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1/2 cup all-purpose flour, sifted
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1 cup heavy cream, cold
  • 1/2 cup powdered sugar
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream (for ganache)
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 15×10 inch jelly roll pan with parchment paper, letting the paper overhang slightly on the sides.
  2. In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until pale and thick. Stir in the vanilla extract.
  3. In a separate clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff, glossy peaks form.
  4. Gently fold one-third of the egg whites into the yolk mixture to lighten it. Fold in the remaining egg whites carefully.
  5. Sift the flour and cocoa powder over the batter. Fold gently until just combined, being careful not to deflate the batter.
  6. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the top springs back lightly when touched. Do not overbake.
  7. While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  8. Immediately invert the hot cake onto the sugared towel. Peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let it cool completely in this rolled shape on a wire rack.
  9. Prepare the filling: Beat the cold heavy cream and powdered sugar until stiff peaks form.
  10. Once cool, gently unroll the cake. Spread the whipped cream evenly over the surface, leaving a 1-inch border on the edges. Reroll the cake snugly, without the towel, and place it seam-side down on a serving platter. Chill for at least 1 hour.
  11. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup of heavy cream until simmering. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth. Add the butter and stir until incorporated. Let the ganache cool slightly until it is spreadable but still glossy.
  12. Use an offset spatula to coat the entire outside of the chilled cake roll with the chocolate ganache.
  13. To create the bark texture, drag the tines of a fork lightly across the ganache surface, moving horizontally along the length of the log.
  14. Use leftover ganache to pipe small meringue mushrooms or holly leaves for decoration, if desired. Chill until serving.

Notes

  • For easier rolling, dust the parchment paper with powdered sugar instead of flour before baking the sponge.
  • If the cake cracks during rolling, do not worry; the ganache will cover all imperfections.
  • You can make the sponge and filling one day ahead; store the unrolled cake tightly wrapped in plastic wrap in the refrigerator.

Nutrition

Find it online: https://kitchnkudos.com/yule-log-cake-recipe-buche-de-noel/